Good morning! Today I'm sharing the Candy Wrap Tutorial that I created for the October Scor-Pal Challenge.
I created this diagram to go with my instructions on how to make a Candy Wrap for a Hershey King Size Candy Bar; Actual Size of Candy Bar is 2-1/4”H x 1/2"W x 7”L.
To get the height:
Add the height of the bar to the width of the bar, double that number, and then add a bit extra for the closure flap. That gives you (2-1/4" + 1/2") x 2” = 5-1/2”. I added 1-1/2” to that which gave me 7”.
Now comes the instructions for making the candy bar wrap.
• With the 8” side of your cardstock at the top of your scoreboard - Score at 1/2" and 7-1/2”.
• With the 7” side of your cardstock at the top of your scoreboard - Score at 2-1/4”, 2-3/4”, 5” and 5-1/2”.
• Burnish all of the Score lines.
• Cut the Score Lines for the entire section(s) highlighted in yellow. This section become your closure flap.
• The arrows shown above point at the Score Lines that need to be cut; these lines are only cut to the 1/2" mark, as shown in red.
• Add your desired adhesive to the grey area. I used 3/8” Scor-Tape.
• Next you will fold the 1/2" tabs towards the center; bring the two (2) 2-1/4” sides up, remove your Scor-Tape, then fold the side with the Scor-Tape over the other flap to form a pocket.
• Decorate as desired.
I took the pictures below while I was making the Candy Wrap for the Hershey King Size Bar.
Using basic math and the same concept, I then made the Candy Wrap for a Reece’s Peanut Butter Cups (2) and a Ghirardelli Square.
Material used to create today's projects: - Scor-Pal Eighths Board, 1/4" Scor-Tape, 3/8" Scor-Tape, 3/4" Foam Tape
There is still plenty of time to join in this months Challenge. Hop on over to the Scor-Pal Blog for all of the details, and then join in the FUN.
I created this diagram to go with my instructions on how to make a Candy Wrap for a Hershey King Size Candy Bar; Actual Size of Candy Bar is 2-1/4”H x 1/2"W x 7”L.
Add the height of the bar to the width of the bar, double that number, and then add a bit extra for the closure flap. That gives you (2-1/4" + 1/2") x 2” = 5-1/2”. I added 1-1/2” to that which gave me 7”.
To get the length:
Take the length of the candy bar and added 1/2" to each side (the 1/2" represents the width of the candy bar). That gives you 7” + 1/2" + 1/2” = 8”.
The paper size for a Hershey King Size Bar that you will need to make the candy wrap is: 7”H x 8”W
• With the 8” side of your cardstock at the top of your scoreboard - Score at 1/2" and 7-1/2”.
• With the 7” side of your cardstock at the top of your scoreboard - Score at 2-1/4”, 2-3/4”, 5” and 5-1/2”.
• Burnish all of the Score lines.
• Cut the Score Lines for the entire section(s) highlighted in yellow. This section become your closure flap.
• The arrows shown above point at the Score Lines that need to be cut; these lines are only cut to the 1/2" mark, as shown in red.
• Add your desired adhesive to the grey area. I used 3/8” Scor-Tape.
• Next you will fold the 1/2" tabs towards the center; bring the two (2) 2-1/4” sides up, remove your Scor-Tape, then fold the side with the Scor-Tape over the other flap to form a pocket.
• Decorate as desired.
Using basic math and the same concept, I then made the Candy Wrap for a Reece’s Peanut Butter Cups (2) and a Ghirardelli Square.
There is still plenty of time to join in this months Challenge. Hop on over to the Scor-Pal Blog for all of the details, and then join in the FUN.
Until next time ... Enjoy!
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